MAGIC RASPBERRY COOKIE BARS

I cleaned house and tended to the garden, and my hubbie is waist high in grain!

The farmers are hard at work this time of year, and hopefully the weather will be cooperative.

I put my square pan to work again, and made these coco-nutty, Caramel-lie, jam filled bars.

I actually found this recipe on the back of the Graham Cracker box.

Just like Magic bars, only with jam instead of the typical chocolate chips.

Since I have a boat load of fresh Raspberry jam . . . I thought “what the heck!”

They’re good – Very good.

I will tell you the truth: This square pan is wonderful. Yes . . . it does take a bit longer than plopping everything into a 9×13 pan, however the bars pop out perfectly! Yes they do. I also had to use a 6 – 1/2 x 6 – 1/2 pan to make up the difference.

When you top the crumbs with the Condensed Milk, you can pour from the can . . . or

in the case of the square pan . . . It’s much easier to squeeze it from a bottle.

Much less mess!

I don’t use the whole can right now.

I like to save 1/2 of the Can of Condensed Milk for the top.

Sprinkle sliced Almonds, Walnuts, hazelnuts, pecans or any nut you like over the Condensed milk.

*I skipped the refrigeration part, but put my nuts over the top of the condensed milk layer, then added the jam. (This provides a barrier)

* I like to drizzle 1/2 of the can of condensed milk over the graham crumbs, and save the over 1/2 can of condensed milk to drizzle over the very top – (over the top of the coconut) This is optional of course, but it makes the bars stay together much better.

*Once out of the oven, take a knife, or spatula, and score the edges, so that they don’t stick to the sides of your pan!

Okay, personally I think you should stop after the raspberry jam. I don’t know what it is but I’m always leery of adding coconut to desserts that have other flavors going on. Don’t get me wrong. I love coconut, just plain coconut, not coconut and anything else. Oh, wait…I can take coconut with bananas and pineapple but anything else and I’m always leery. 🙂

Btw, I’ve been thinking about that pan since the last time you used it.
~ingridReplyCancel

I have been waiting for you to make these. I seriously think they look wonderful. I think I will whip out my pan (THANKS again so much) and give them a try today. So, are they better then regular Magic Bars?ReplyCancel

These are great! I made these for the black belts at the dojo and everyone loved them.

I used seedless raspberry preserves and almonds, and layered everything in a 9 x 13 pan. They’re quite sweet, so next time I’ll add some dark chocolate chips or chunks on top of the raspberry layer. Don’t leave out the coconut – it adds a nice, chewy texture to the bars.

I think these would be great with whatever flavor preserves or jam is your favorite.ReplyCancel